Corn pancakes
Pancakes are a flour dish that can be prepared sweet or savoury. The pancake batter is made from flour, egg, milk and a pinch of salt, and sugar, baking powder or baking soda and spices are often added to it. Usually, they’re prepared using milk, but but other dairy products, such as buttermilk, kefir or yoghurt can also be used for the batter. Pancakes can be made from plain batter or combined with additions such as fruit or vegetables, cold cuts, cheese and many others.
The batter for these corn pancakes is made from plain and corn flour. To give it a bit more taste, I also add cumin, garlic, natural yoghurt, a little salt and pepper to it. When I have the ingredients combined, I also add canned sweetcorn and finely chopped jalapeno peppers. The jalapeno pepper gives the pancakes spiciness, and the corn makes the pancakes more interesting. After frying, I serve the corn pancakes with yoghurt sauce, which I make from Greek yoghurt, coriander, lemon juice and garlic. This sauce perfectly emphasizes the taste of pancakes and makes them juicier. I encourage you to try this recipe for corn pancakes and I wish you a tasty meal.
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Ingredients for corn pancakes.
- 300 g canned sweetcorn
- 80 g corn flour
- 1/2 teaspoon of salt
- a pinch of black pepper
- 1 jalapeno pepper
- egg size “L”
- 1/6 teaspoon of garlic powder
- 1/4 teaspoon of caraway powder
- 150 ml natural yoghurt
- 1/2 teaspoon of baking soda
- 30 g all-purpose flour
Additionally:
- oil for frying
Yoghurt sauce:
- 250 ml Greek yoghurt
- a small bunch of coriander
- 1/4 teaspoon of salt
- a pinch of black pepper
- 1 a small clove of garlic
- 1 teaspoon of lemon juice
How to make corn pancakes.
Pour natural yoghurt into a bowl, add an egg, plain flour, corn flour, salt, cumin, garlic, pepper and baking soda. Using a whisk, combine the ingredients, then add the small diced jalapeno peppers and canned corn. Mix thoroughly.
Pour a little oil into a large, heavy-bottomed frying pan, heat it up and, and when hot, pour in the corn batter with a spoon. Reduce the heat to medium and cook the pancakes until golden brown on both sides for about 6-7 minutes total. Place the fried pancakes on a plate lined with a paper towel.
Pour Greek yoghurt into a small bowl, add chopped coriander, salt, pepper, mashed garlic and lemon juice. Mix thoroughly.
Serve the corn pancakes with yoghurt sauce.
Good to know when making corn pancakes.
If you don’t want the pancakes to be too spicy, avoid adding chili seeds and the white skin that surrounds them into the batter.
If you don’t have any canned corn, you can use frozen corn instead, just pre-boile it first for about 5 minutes before adding it to the batter.
Do you like dishes with sweetcorn? If so, try our recipe for Sweetcorn salad.
